sautéed tomato & chorizo skillet breakfast tacos | Village Farms

Ingredients

• 1 teaspoon olive oil
• ¼ red onion, diced
• 3 ounces chorizo, chopped
• 1 cup roughly chopped mushrooms
• ¼ teaspoon red pepper flakes
• 10 ounces Cabernet Estate Reserve® tomatoes, halved
• 1 teaspoon butter
• 6 eggs
• ¼ cup shredded cheddar or mexican cheese
• 1 tablespoon packed cilantro leaves
• 8 small corn or flour tortillas